Chocolate Chip Muffins

Chocolate Chip Muffins

As you all know I LOVE chocolate; however, I’m not much of a baker but I am learning! I’ve always had the idea of when I make something I like to use ingredients I already have in kitchen so I don’t have to complicate my life and most of the time when I want to make something I want it now not tomorrow hahaha

So, here are how my Chocolate Chip Muffins came out.


I have to admit they were delicious and even the hubby loved them!


Ingredients needed:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • pinch of salt
  • 1/2 cup unsalted butter, melted and cooled to room temperature
  • 1 organic egg
  • 1 cup almond milk
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 375 degrees F. Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, Β½ cup of the sugar, baking powder and salt; set aside.
  3. In a large bowl, whisk together the melted butter and the egg. Add the almond milk and vanilla extract and whisk to combine.
  4. Add one-third of the flour mixture and whisk until combined, then add another third and whisk until combined. Using a rubber spatula, fold the remaining flour into the mixture, then fold in the chocolate chips.
  5. Divide the batter evenly between the muffin cups and sprinkle the tops with the remaining 2 tablespoons sugar. Bake until golden brown and a thin knife inserted into the center comes out clean, 15 to 20 minutes (depending on your oven).
  6. Remove from the oven, place the pan on a wire rack and allow the muffins to cool completely before removing. The muffins can be stored in an airtight container at room temperature for up to 4 days. (You can also freeze them by removing the paper liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.)
*Please note that this recipe was from but I changed a couple of things to my liking.